Back home

We got back from the US yesterday. I wasn't really fit enough after doing the "planes, trains, and automobiles" thing for real cooking, so I made a couple of salads yesterday.

For lunch we had a wurstsalat of my own invention: diced fleischkäse, cervelas, Emmentaler, diced carrot [box], minced onion, and a dressing made from mayo, mustard, olive oil, a splash of sherry vinegar, and copious black pepper. We ate this on a bed of lettuce with bread. Sure, it's a long way from authentic, but it was still really good.

For dinner we had plate topped with lettuce, diced cooked potato [box], diced cucumber (salted for a while), julienned carrot (salted with the cukes) [box], and chopped chives. I did a dressing from quark, lime, cayenne, coriander, sugar, and black pepper. On the side we had some Egli fillets (a freshwater perch) that I breaded and sauteed in peanut oil. Again, good food. The Egli was particularly nice.

Wine: Los Vascos 2006 Cabernet Sauvignon Rosé. This wine kind of surprised us since it's lacking a lot of the fruit notes that one typically finds in a rosé. But it's got nice acidity and a good grapefruit (from cab? what?) character. It worked well with dinner.